One Pot Mexican Ground Beef and Rice is a stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese.

Contemporary recipes and cooking advice
from Modern Cookery for Personal People by Eliza Acton (London: Longmans, Natural, Audience, and Dyer, 1871. p.48.)

With the introduction of the making press in the 16th and 17th centuries, numerous books were prepared on how to handle homes and prepare food. In Holland and England opposition became involving the respectable families as to who can prepare the absolute most lavish banquet. By the 1660s, cookery had advanced to an art form and excellent chefs were in demand. Many printed their particular publications explaining their recipes in competition using their rivals. A number of these books have been translated and are available online.

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery publishing in its contemporary form. Even though eclipsed in reputation and regard by Isabella Beeton, the first contemporary cookery author and compiler of recipes for your home was Eliza Acton. Her pioneering cookbook, Contemporary Cookery for Personal People printed in 1845, was directed at the domestic audience as opposed to the skilled cook or chef. This was hugely significant, establishing the format for modern authoring cookery. It introduced the now-universal training of listing the elements and recommended cooking times with each recipe. It involved the very first formula for Brussels sprouts. Contemporary cooking Delia Smith named Acton “the most effective writer of recipes in the English language.” Contemporary Cookery long survived Acton, outstanding in print until 1914 and available more recently in facsimile.

Acton’s work was a significant influence on Isabella Beeton, who published Mrs Beeton’s Book of Home Management in 24 monthly pieces between 1857 and 1861. This is a guide to owning a Victorian house, with advice on style, kid attention, animal husbandry, poisons, the management of servants, science, religion, and industrialism. Of the 1,112 pages, over 900 included recipes. Most were highlighted with colored engravings. It’s said that many of the recipes were plagiarised from earlier authors such as Acton, nevertheless the Beetons never claimed that the book’s articles were original. It absolutely was supposed as a reliable manual for the aspirant center classes.

The American cook Fannie Farmer (1857–1915) printed in 1896 her famous work The Boston Preparing School Cook book which included some 1,849 recipes.